Turbotin à la Feuillantine (Chicken Turbot à la Feuillantine)

Ingredients

• 1 turbotin
• seasoning
• mousseline forcemeat of lobster
• butter
• Fumet de Poisson
• mushroom cooking liquor
• Beurre de homard
• truffle
• oysters
• Sauce Béchamel
• Cayenne

Instructions

1. Cut the turbotin along the back, on each side of the bone, from the head to the tail.
2. Detach the fillets entirely from the bone, sever the bone at both ends and remove it, freeing the belly fillets carefully.
3. Season the inside of the turbotin and fill it with mousseline forcemeat of lobster, enough to give it a domed shape.
4. Enclose the forcemeat by bringing the back fillets towards one another, turn the piece over and lay it in a well buttered deep oval dish of proportioned size.
5. Poach gently, covered and almost dry, with Fumet de Poisson and mushroom cooking liquor.
6. Arrange the turbotin and coat its surface with a very red Beurre de homard made from the carcass of the lobster used for the forcemeat.
7. Set a line of fine truffle slices along the middle of the piece and frame it with two rows of very white poached oysters, forming a regular oval.
8. Serve at the same time a fine Sauce Béchamel sharpened with Cayenne.